The state fair is going on in our area right now – it’s extremely well attended, and it’s known for, well, being one of the best state fairs in the country.
Of course, the food is a huge draw at the fair. Unless you have food allergies. Then, you recreate the food at home.
New this year was a mini doughnut batter ice cream. It sounded amazing. Now, I have no idea how to make a mini doughnut batter, but I can make ice cream and doughnuts!
So, to celebrate the last day of the fair, Labor Day, and the official end to summer, here’s a scoop of Mini Doughnut Ice Cream just for you.
Mini Doughnut Ice Cream - Inspired by the State Fair
- 1-2 cinnamon sugar doughnuts (I used this recipe base)
- 1 1/2 tsp. cinnamon
- 3/4 C sugar
- 2 C whole milk
- 1 C half and half
- 1 C whipping cream
Begin by making (or purchasing) doughnuts. We made our favorite buttermilk doughnuts and rather than glaze them we brushed melted butter on the doughnuts and rolled them in cinnamon sugar.
Then, I took 1-2 doughnuts and broke them apart into small pieces. I flash frozen these pieces by arranging them on a cookie sheet and placing them in the freezer for about 20 minutes.
Meanwhile, mix together 3/4 C sugar with 2 C whole milk, 1 C half and half and 1 C whipping cream. Sprinkle in the 1 1/2 tsp. cinnamon.
Whisk all these ingredients together.
Pour into the freezer bowl of your ice cream maker.
Make according to your manufacturers directions.
When the ice cream is ready, scoop into a large container and stir in the frozen doughnut bits.
Cover and freeze for 3-4 hours and then serve. Store leftovers in the freezer.